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The Floured Apron

Monday, February 1, 2010. Helpful Tips for Homemade Croissants. Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant. The recipe I used came from Jacques Pepin's Complete Techniques. Though there are many recipes out there for croissants. I located one here. That got great reviews. Give it a try. While I agree with the...

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The Floured Apron | theflouredapronlog.blogspot.com Reviews

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Monday, February 1, 2010. Helpful Tips for Homemade Croissants. Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant. The recipe I used came from Jacques Pepin's Complete Techniques. Though there are many recipes out there for croissants. I located one here. That got great reviews. Give it a try. While I agree with the...

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The Floured Apron | theflouredapronlog.blogspot.com Reviews

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Monday, February 1, 2010. Helpful Tips for Homemade Croissants. Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant. The recipe I used came from Jacques Pepin's Complete Techniques. Though there are many recipes out there for croissants. I located one here. That got great reviews. Give it a try. While I agree with the...

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theflouredapronlog.blogspot.com

1

The Floured Apron: Chocolate Ganache Cake

http://theflouredapronlog.blogspot.com/2010/01/chocolate-ganache-cake.html

Wednesday, January 27, 2010. This recipe comes from Ina Garten in her book. I have several cookbooks from Ina and have found some solid recipes in all of them. I first made this cake several years ago for a couple who'd invited us over for dinner. I had been wanting to try out this recipe for awhile and was now afforded the opportunity! With all my ingredients now in hand, I prepared to tackle the recipe. This small road bump did not break my spirits. We found an alternative (chocolate-free) dessert ...

2

The Floured Apron: Jan 19, 2010

http://theflouredapronlog.blogspot.com/2010_01_19_archive.html

Tuesday, January 19, 2010. Recipes for the basics. 2 cups fresh basil leaves, washed and stemmed. 1/4 cup fresh parsley. 1/3 cup pine nuts. 2/3 cup fresh parmesan cheese, grated. 3/4 tsp. salt. 2-3 T unsalted butter, softened. 3/4 - 1 cup olive oil. 1 cup whipping cream. Combine ingredients in a small bowl. Cover and allow to sit at room temperature for about 24 hours or until thickened. Stir and refrigerate for several hours before using. May be stored in refrigerator for up to 10 days. 1 bottle of vodka.

3

The Floured Apron: Feb 1, 2010

http://theflouredapronlog.blogspot.com/2010_02_01_archive.html

Monday, February 1, 2010. Helpful Tips for Homemade Croissants. Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant. The recipe I used came from Jacques Pepin's Complete Techniques. Though there are many recipes out there for croissants. I located one here. That got great reviews. Give it a try.

4

The Floured Apron: Jan 22, 2010

http://theflouredapronlog.blogspot.com/2010_01_22_archive.html

Friday, January 22, 2010. I don't enjoy football all that much unless someone I know is playing. I do, however, enjoy any excuse to get together with family, friends, and good food. With the Super Bowl just around the corner, I've been considering some options for the game day. I know how I stated "no dainty hor d'oeurves", but my mushroom cups are an exception. I'm not aware of anyone that's turned them down. Now to ensure success at your Super Bowl party, don't forget the beer and having several soda o...

5

The Floured Apron: What's New in Food for 2010

http://theflouredapronlog.blogspot.com/2010/01/whats-new-in-food-for-2010.html

Friday, January 29, 2010. What's New in Food for 2010. I just read a great article from the Baltimore Sun. There is great emphasis on locally grown produce, meats, seafood, and alcohol. Organic foods are still a trendy option for the new year and sustainability of our foods is something people are taking into consideration. While I vow to entertain this year's culinary trends, I will continue to heavily consume creme brulee whether it's trendy or not. January 30, 2010 at 12:34 PM. This site will do well.

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The Floured Apron

Monday, February 1, 2010. Helpful Tips for Homemade Croissants. Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant. The recipe I used came from Jacques Pepin's Complete Techniques. Though there are many recipes out there for croissants. I located one here. That got great reviews. Give it a try. While I agree with the...

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